Title: Grandmothers' Chocolate Cake
 Categories: Cakes
      Yield: 10 servings
 
  1 1/2 c  + 1 tablespoon cocoa powder
  1 1/4 c  Boiling water
  1 1/2 c  Cake flour
  1 1/2 c  + 2 tablespoons all purpose flour
        l  1/4 teaspoons baking powder
  1 1/4 ts Baking soda
      5    Ounces sweet butter, softened
  2 3/4 c  Brown sugar
      3 lg Eggs
  1 1/4 c  Buttermilk
  1 1/4 ts Vanilla
           Bittersweet Chocolate Frosting (see recipe)

----------------BITTERSWEET CHOCOLATE FROSTI---------------------
      4    Ounces bittersweet chocolate
      8    Ounces unsweetened chocolate
      8    Ounces sweet butter
  3 1/2 c  Powdered sugar
        pn Salt
      2 ts Vanilla
    7/8 c  (1 cup minus 2 tablespoons)
           -milk
 
  Charles Franz requested this cake for his second birthday from Stars'
  dessert ace Emily Luchetti.  She says, "Half of this recipe comes
  from my grandmother, and the other half from my husband's
  grandmother. I grew up eating the chocolate frosting and husband grew
  up eating the cake. Put the components together and all that's
  missing is a tall glass of milk."
  Preheat the oven to 350F.  Butter three 9-inch round cake pans. Whisk
  together the cocoa and the boiling water in a bowl, making a smooth
  paste. Set aside to cool.
  Sift together the cake flour, all-purpose flour, baking powder and
  baking soda.
  Put the butter and brown sugar in the bowl of an electric mixer. With
  the paddle attachment, cream them on medium-high speed for 2 minutes,
  until light and fluffy,
  Add the eggs, 1 at a time, beating well after each addition. Decrease
  speed to low, and stir in the dry ingredients alternate with the
  buttermilk. Stir in the reserved cocoa paste and the vanilla.
  Divide the batter evenly among the 3 pans.  Bake for about 25 minutes,
  until a cake tester inserted in the middle comes out clean. When the
  cakes are cool, unmold them by running a knife around inside edge of
  each pan and inverting onto racks.
  Fill and frost with Bittersweet Chocolate Frosting, making a 3-layer
  cake.
  
  Serves 10 to 12.
  
  PER SERVING (frosted):  840 calories, 11 g protein, 118 g
  carbohydrate, 43 g fat (26 g saturated), 123 mg cholesterol, 225 mg
  sodium, 6 g fiber.
  
  BITTERSWEET CHOCOLATE FROSTING:
  
  Melt the chocolates and the butter over a pot of simmering water. Let
  the mixture cool to lukewarm.
  
  Sift together the powdered sugar and salt into a large bowl. Combine
  the vanilla and the milk.  Whisk the milk into the powdered sugar.
  Add the melted chocolate mixture and stir until smooth.
  
  From San Francisco Chronicle, 6/29/92.